Grilled Fish Sandwich* Recipe

Prepare fish

Pat the fish fillets dry with paper towels. If fillets are thick, slice them horizontally to make 4 even portions (about 4–5 oz each).

Make marinade

In a shallow dish, whisk together 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon minced garlic, 1 teaspoon smoked paprika, 3 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until combined.

Place the fish in the dish and turn to coat both sides with the marinade. Cover and refrigerate for 15–30 minutes (no more than 30 minutes to avoid breaking down the fish).

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates or brush the fish with a little additional oil to prevent sticking.

Grill the fish 3–4 minutes per side (depending on thickness) until opaque and flaky and the internal temperature reaches 145°F (63°C). If using a grill pan, press gently once to make good contact for grill marks. Remove from heat and let rest 2 minutes.

While the fish marinates or cooks, make the sauce: in a small bowl combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 tablespoon chopped capers (if using), 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh dill or parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and refrigerate until ready to assemble.

Prepare buns and toppings: slice the buns in half. Spread the softened butter on cut sides of each bun. Toast the buns, buttered side down, on the hot grill or in a skillet 1–2 minutes until golden and slightly crisp.

Assemble sandwiches: spread about 1 to 1 1/2 tablespoons of the tartar-style sauce on the bottom half of each toasted bun. Place a lettuce leaf on the sauce, then a grilled fish portion. Top each fish portion with one slice of cheese while fish is still warm so cheese softens slightly.

Add 2–3 tomato slices and a few rings of thinly sliced red onion on top of the cheese. Spoon another 1 tablespoon of sauce onto the top bun interior and place on sandwich.

Serve immediately while hot. Optionally, serve with lemon wedges and extra sauce on the side.